食谱取自 : 北马经典 ~ 风味煮炒
咸菜焖炸肉
材料 :
1kg 花肉2杯 炸油
2大匙 油
50g 姜片
2大匙 蒜茸
2大匙 葱头仔碎
1条 红辣椒 ( 去籽,切片 )
腌料 :
2片 南乳1大匙 生抽
2大匙 麻油
1/2小匙 五香粉
1小匙 胡椒粉
5大匙 水
200g 粟粉
1粒 蛋
调味料 :
2大匙 蚝油1大匙 糖
1大匙 麻油
1500ml 水
做法 :
1.
把花肉切块 ,加入腌料拌匀 ,腌1小时。
2.
拌入粟粉,打入鸡蛋拌匀,放入热炸油里,用中火炸至金黄色和干身,捞起沥干油。
3.
把咸菜切2寸小段 ,拌入2大匙盐和1碗水,搅匀,浸泡15分钟让它的咸度减低,扭干水,再放入清水里浸泡2小时 ,扭干水 ,再清洗1次后扭干水 ,放入滚水里煮5分钟捞起,挤干水待用。
4.
烧热锅,用2大匙油爆香姜片,蒜茸和葱头仔碎,加入处理好的咸菜炒至干水。
5.
加入炸好的肉和调味料煮滚 ,转小火焖1小时,加入红辣椒片煮多2分钟 ,即可上桌 。
Recipe
source : Classic Hawkers’ Fare from The North
Braised
Salted Vegetables with Pork Belly
Ingredients
:
1kg
pork belly 600g local slated vegetables
2 cups oil for deep-frying
2tbsp oil
50g sliced ginger
2tbsp chopped garlic
2tbsp chopped shallots
1 red chilli ( seeded and cut into slices )
Marinade
:
2
blocks fermented red bean curd 1tbsp light soy sauce
1/2tsp five spice powder
1tsp pepper
5tbsp water
200g cornstarch
1 egg
Seasoning
:
2tbsp
oyster sauce1tbsp sugar
1tbsp sesame oil
1500ml water
Method
:
1.
Cut pork belly into thick pieces . Combine with marinade and marinate for 1
hour .
2.
Ad in cornstarch and stir well . Break in egg and mix well . Deep-fry pork
belly in hot oil with medium heat until golden brown and dry . Dish and drain .
3.
Cut salted vegetables into 2 ” sections . Mix salted vegetables with 2tbsp salt
, add in 1 bowl water and mix well . Soak for 15 minutes to reduce the
saltiness of the vegetable . Squeeze salted vegetable and soak in clean water
for 2 hours . Squeeze dry and wash again . Squeeze out the excess water and
blanch in boiling water for 15 minutes . Drain and squeeze dry , set aside .
4.
Heat up 2tbsp oil in wok , saute sliced ginger , chopped garlic and shallots
until aromatic . Add in the blanched salted vegetables and stir-fry until dry .
5.
Add in fried pork , seasoning and bring to boil . Lower the heat and simmer for
1 hour . Add in sliced chilli and cook for 2 minutes . Dish up and serve .
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